Monday, August 20, 2007

One of the other mainstays of summer for me is Che Bap (Vietnamese Corn Pudding with Tapioca Pearls). Che is a catch-all word to describe Vietnamese puddings or dessert soups. It can be eaten as a snack at any hour of the day, not necessarily as a dessert, served warm or cold. It can be made with anything from corn to bananas to seaweed to beans.

While you can get che bap at any time of the year, summer's bounty of fresh corn on the cob makes this an even fresher treat. I like using fresh corn sliced off the cob.

Tapioca pearls. Yup, this is the same stuff that most Americans would recognize in tapioca pudding.

And coconut powder. Why powder and not coconut milk? I find it easier because I can see when the tapioca pearls become translucent if I boil them in water and not coconut milk. The powder also allows me to control how creamy I want to make the che. I sometimes alternate and add coconut milk instead too. It's personal preference.

Che Bap (Vietnamese Corn Pudding with Tapioca Pearls in Coconut Milk)

For about 4 servings, you'll need:
2 cups water
2 tblsp sugar, or more if you like it sweeter
1/4 cup tapioca pearls, or more if you really like tapioca pearls
2 corn on the cobs, corn kernels sliced off
6 tblsp coconut cream powder or 1/2 cup coconut milk
A dash of vanilla extract
Honey to taste

Slice kernels off corn. Set aside.

You can soak the tapioca pearls for several hours or overnight until translucent. But if you're really impatient and want to eat it right away, you can follow my method. Add 2 cups of water to a small pot. When the water boils, add 1/4 cup tapioca pearls and 2 tblsps sugar. Turn the heat down to medium-low and let simmer.

Allow to simmer for about 15 minutes or so. When the tapioca pearls become nearly translucent, like so, add about 6 tblsp coconut powder or 1/2 cup coconut milk, a dash of vanilla extract, and the sliced corn kernels. Taste and adjust coconut powder or sugar if necessary.

Allow to simmer for another 15 minutes until tapioca pearls are completely translucent and the che has thickened like so. Optional: Add honey at the end for aroma or further sweetening.

Che bap may be served warm or cold.

I like serving mine in these delicate bowls. Like it? The bowls were one of my thrift stop finds from a decade ago.

Wow, I saw the picture and thought it was the filipino dessert guinataan. Same base of coconut milk and tapioca balls, but we add jackfruit, bananas, and taro root. It's great served hot when it's raining, or served cold for breakfast.

Thanks for this recipe. I had this warm in Viet Nam, and had no idea what it was - ingredient wise.

I had some of the large tapioca balls at home (like those used in bubble tea)...and I'd recommend against using those - they got translucent and soft, but b/c they are so big they were kind of like jelly beans - next time I'll use the little ones. Otherwise, it was delicious.

One thing to point out, if I may - you don't include adding the sugar in any of the steps of the recipe.

Wow...how could I have forgotten about this dessert after so many years? Thanks so much for sharing! I LOVE your blog! There are very few blogs that have authentic Vietnamese recipes so thanks for posting!

Hi there! I just found your blog while searching for Banh Bot Chien recipe.

I've been wanting to eat this! But didn't know how to make it, is it okay to substitute taro instead of the corn? I love taro! And I remember having a Che in Viet Nam like this but with taro instead. Or is it a completely different Che?

Ah, your blog has kept be occupied for the pass hour or so. I must get back to studying for my final exams XD

Badman,The che bap at Banh Mi Che Cali and Thach Che Hien Khanh don't have coconut milk in them, that's why they add coconut milk on the side for you. This version has the corn cooked in the coconut milk, so it's redundant.

Thank you for stopping by. I try to respond in a timely manner, but am not always able to do so. If you're awaiting a response, check the post in which the comment is made or click the "Notify me" option.

If you're not a blogger and you'd like to leave a comment, you can do so using your Google/Gmail account.

I welcome questions, discussions, and feedback, but please be mindful that this is my home online. I reserve the right to delete any comment that is anonymous or unknown, rude, promotional, or has a link.